Spicy and Sour Fish Soup

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Spicy and Sour Fish Soup... spicy_sour_soup.jpg (10952 bytes)

Bites Of Asia
Yield: 6 Servings)

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Ingredients:
1 Large Ripe Tomato (cored, seeded)
2 oz Lump Tamarind
2 tbsps Sugar
1/4 Fresh Ripe Pineapple (Peeled and cored)
8 Oz Cat fish
2 Garlic Cloves (Chopped)
1 tsp Vietnamese Fish Sauce
Freshly Ground Pepper
1 tsp Salt
2 tbsps Vegetable Oil
2 Fresh Red Chili Peppers,
2 Shallots (sliced thin)
1/2 Cup Fresh Bean Sprouts
2 tbsps Mint (shredded)

Preparation:
1. Soak the lump tamarind in the boiling water for 15 minutes, or until the tamarind is soft. Force the tamarind through a fine sieve into a small bowl. (If tamarind concentrate is used, dilute it with only 1/4 cup of warm water).

2. In bowl, combine the fish, garlic, 1 teaspoon of the fish sauce and pepper. Let stand for 30 minutes. Heat the oil in a 3-quart saucepan. Add the shallots and sauté for 3 minutes, without browning.

3. Add the tomato and sugar, cook over moderate heat until slightly soft. Add the pineapple and and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over high heat. Stir in the tamarind liquid, salt and the remaining 1/4 cup fish sauce. Reduce the heat to moderate and simmer the broth for 5 minutes.

4. Add in the fish, chilies and bean sprouts and cook for 30 seconds more. Add the scallion and mint. Remove from the heat. Remove and discard the lemon grass. Ladle the soup into a heated tureen and serve at once. (Note: Do not overcook the shrimp or they will toughen).

* red snapper, or any other firm white-fleshed fish can replace catfish.